Berries, Food & Nutrition, Recipes, Seasons, Summer, Sweet, Vegan
Published on September 6, 2015

Strawberry Sorbet {Vegan}

written by Gold&Thyme

STRAWBERRY SORBET

While driving back to Berkeley from Yosemite last weekend, we took the 120W and drove through farm country.  And of course, what does farm country have? Fresh fruit and vegetable stands, which is probably my favorite thing, especially in the summer.  Amazingly sweet melons, juicy peaches, vine-ripe tomatoes and of course, perfect strawberries that have just been picked!  It also happened to be one of the hottest weekends in summer so I decided to make Strawberry Sorbet.

This is one of the simplest recipes around and best of all- it doesn’t require an ice cream maker.  All you need is a food processor and three ingredients. In the past, I’ve made mango sorbet just with frozen mango, but with berries, I found I needed a bit more liquid and decided to use the coconut “milk” without the cream.

Strawberry Sorbet_2_Gold&Thyme

INGREDIENTS

3 baskets of Strawberries
2-3 tablespoons Agave Syrup, sweetened to your liking
Coconut milk (the liquid, not the cream)  *not shown
Lime for zesting
Fresh Mint leaves

METHOD

Cut up the strawberries and put them in the freezer for at least an hour or two.
Once frozen, place them in the food processor and add agave syrup and coconut “milk”, a tablespoon at a time.
Continue to pulse until the sorbet begins to form.
Add the sorbet to a metal container and put it in the freezer for about 30 minutes.
Serve immediately.

*Note: I found that berry sorbet prepared this way doesn’t freeze well, so either you have to re-pulse OR make Strawberry Cream Popsicles with the leftover coconut cream.

Strawberry Sorbet_3_Gold&ThymeStrawberry Sorbet_4_Gold&Thyme

Strawberry Sorbet {Vegan}
 
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This Strawberry Sorbet is not only vegan, but is a simple dessert that can be made without an ice cream maker!
Author:
Recipe type: Dessert
Ingredients
  • 3 baskets of Strawberries
  • 2-3 tablespoons Agave Syrup, sweetened to your liking
  • Coconut milk (the liquid, not the cream) *not shown
  • Lime for zesting
  • Fresh Mint leaves
Instructions
  1. Cut up the strawberries and put them in the freezer for at least an hour or two.
  2. Once frozen, place them in the food processor and add agave syrup and coconut "milk", a tablespoon at a time.
  3. Continue to pulse until the sorbet begins to form.
  4. Add the sorbet to a metal container and put it in the freezer for about 30 minutes.
  5. Serve immediately.